A few abalones are best.

The fewer the abalone heads, the better. The best abalone is called half-headed abalone.

The species of abalone are divided into:

1, Japanese abalone

The top two of the world's three largest abalone are from Japan, namely Japanese net abalone and gourmet abalone. They are all the best in abalone, with the characteristics of huge head, thick meat, smooth taste and uniform color.

2. Australian abalone

Australian abalone can be divided into wild abalone and cultured abalone, among which wild abalone includes four kinds: black abalone, green abalone, brown abalone and Roche abalone. Most Australian abalone grows in the sea near 40 degrees south latitude. The abalone produced is delicious, fresh and sweet, mainly cooked fresh, and is very popular in the market.

3. New Zealand abalone

New Zealand black gold abalone is a pure wild and zero-pollution original ecological high-end seafood. Black abalone plays a very important role in the culture and belief of indigenous Maori in New Zealand, and is considered by Maori to have magical power to ward off evil spirits and protect species. Therefore, black abalone is a very common element in Maori mythology and can be seen everywhere in Maori sculptures.

The daily practice of abalone is as follows

First, steam fresh abalone with minced garlic.

Ingredients: abalone, garlic, salt, chicken essence, sugar.

Exercise:

1, whole abalone.

2. Abalone meat Peel the abalone from the abalone shell, remove the intestines, add salt, wash, wash, and brush the abalone shell with a brush.

3. Boil the garlic with hot oil, put the salt, fresh fragrance, chicken essence and sugar abalone meat into the abalone shell, pour the juice into the pot, open it and steam it for seven or eight minutes.

Second, abalone in oyster sauce.

Ingredients: fresh abalone, salt, onion, ginger, oyster sauce, soy sauce, chicken essence, sugar and shredded onion.

Exercise:

1. Clean the hard edges around the fresh abalone, knead with salt to remove the mucus, sprinkle with onion, ginger and cooking wine after cleaning, and steam in a steamer for 10 minutes (if you want to eat it tender for 8 minutes 10 minutes).

2, out of the pot time, take off the onion ginger and sprinkle with the sauce prepared in advance. Stir the chicken essence with oyster sauce and surround the abalone evenly. Sprinkle some onions on each abalone.

3. Pour some oil into the pot and smoke the abalone.